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Pan-Grilled Pound Cake with Fruity Whipped Cream

Prep Time: 10 Minute(s)
Cook Time: 10 Minute(s)
Yield: 6 servings


  • 1/2 pint cold heavy cream (1 cup)
  • 1 (11.3 oz.) jar Smucker’s® Mosaics™ Fruit Spread, any variety, divided
  • 2 tablespoons butter, softened, divided
  • 12 (1/2-inch thick) slices prepared pound cake


  1. BEAT cream in medium bowl with mixer on high speed until stiff peaks form. Add 1/2 cup fruit spread. Beat on low speed just until blended. Cover and chill until ready to serve.
  2. MELT 1 tablespoon butter in large nonstick skillet over medium heat. Place cake slices in skillet. Dab remaining butter onto top surface of cake slices. Cook until lightly browned on bottom, about 2 minutes. Turn and cook other side until lightly browned. Place cake slices on serving plates.
  3. SPOON remaining fruit spread into same skillet. Cook on medium heat until syrupy, stirring constantly.
  4. SPOON fruit syrup over cake. Top with whipped cream mixture. Serve immediately.

Nutrition Facts

Calories 0 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g), Protein 0g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.

*Percent Daily Values are based on a 2,000 calorie diet.

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